I know I’ll get comments from folks who are hopelessly normal. But you know what? That’s fine too. My point: Bariatric Foodies do it THEIR way. So whatever your “thang” is, I always love to know about it!

Here’s the recipe Brandi sent me.

Brandi’s Oatmeal & Egg White Scramble

Ingredients:

A 500g carton of egg whites (or about a dozen eggs worth of egg whites)

Nik Notes: Brandi didn’t specify if she uses any additional sweetener. I probably would. Between 1/4 -1/3 c. for the entire recipe (remember, when you heat things with sweetener you up the sweet factor. When you chill things with sweetener you dull it). And I’d also put in a “splick” of salt (again, don’t ask me how much a splick is…it’s a splick!). Salt and sweetness work well together in oatmeal (as in most places, actually).

Let all ingredients sit together in a bowl for 30 minutes.

Scramble together in a non stick frying pan until cooked. Usually takes about five minutes, sometimes less.

Each batch makes 6 servings of 1/2 cup with 160 calories and 12 g of protein (See? Brandi is even nice enough to give you stats!). She adds one tablespoon sugar-free blueberry jam and one tablespoon sugar-free breakfast syrup as well (she said this is included in the 160 calories).

Her verdict? I’ll let her tell you:

“I find it super filling. I nuke my portion in the microwave for 90 seconds in the morning. It’s easy to grab especially on the mornings I run before I go to work. I know it sounds and looks odd but I swear by it!”

Considering I got away with inventing something called an “Eggchilada” I think you’re good, Brandi. Thank you for sharing your kitchen inspiration with the Foodie Nation!